Mandie's Dinner Diner

July 31, 2011

Baked “fried” Fish with Dill Sauce

Filed under: Dips, Sauces, and Dressings, Fish and Shrimp, Vegetables, What's for Dinner? — Tags: , , — ruralmomof3 @ 12:36 pm

  The quality of this picture does not give this deliciously crunchy fish justice but when your 9 y.o. offers to help- you have to say yes!

Today for lunch we had Baked fried Fish,  Oven fried Sweet Potatoes, Corn, and Lemon-Lime Aid.  Frying in the oven doesn’t make for a low-fat fish but it does make a lot less of a mess in your kitchen!  Here’s how you do it!

The Recipe:

Baked “Fried” Fish

Enough thawed or fresh Fish to feed your family – I used 4-5 White Fish fillets

Buttermilk or Regular Milk

Flour

Oil

Butter (4 Tbl is what I used) -melted

Salt n Pepper

 

Preheat oven to 450^

Drain and pat dry your fillets and cut them into appropriately sized pieces for your family.  Prepare the flour dredge by putting some flour, salt, pepper into a ziploc bag.  I’m not giving measurements because it depends on how much fish you’re frying- but I used about 1 1/2 cups flour.   Place some buttermilk in a bowl (I used about 1 cup).  As you cut up the fillets, place them into the buttermilk.  Once all is cut up, take the fish the has soaked the most first and put it into the flour bag.  Continue wetting your fillets with milk and placing into the flour.  Zip the bag shut leaving air in there so there is room to toss things about inside the bag.  “Manhandle” the bag until all the fish is coated.

Spread a good coating of vegetable oil onto a cookie sheet (that has sides).  Place the fish skin side down onto the oil.  Drizzle some melted butter onto each piece of fish until all “gets some butter flavor”.

Bake for 15-20 min. until fish flakes easily.  If you would like your fillets to be well browned on each side, flip them over about half-way through.

Sweet Potato Slices

Wash and peel 2-4 sweet potatoes and slice them into 1/2 – 3/4 ” slices.  Put them into a Ziploc bag with a splash of oil.  Seal and “manhandle” until all have nice coating of oil on them.  Bake in a single layer in a hot oven until they are soft and slightly brown.  I baked mine while I was prepping the fish.  Then I put them in a heavy bowl covered with foil to keep them warm while the fish baked.

 

Dill Sauce

1 Tbl dried onion

1 Tbl dried Dill

2-4 Tbl lemon juice

salt/pepper

1/8- 1/4 cup mayonnaise

1/4- 1/2 cup plain yogurt (or sour cream)

 

Combine well and let sit for 10 min or so (while the fish bakes)  to soften the herbs and blend the flavors.  Serve over fish and “lop up” any drips with the sweet potatoes.  Delicious!!!

 

 

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June 9, 2011

Grandma Schmidt’s Strawberry Pie

Filed under: Uncategorized — ruralmomof3 @ 8:37 pm

Grandma Schmidt is not my grandma but some very good friends of mine’s grandma. What an Awesome lady and cook!! Here’s her recipe!

Mix:

1 cup sugar

3 Tbsp. cornstarch

1/8 tsp. salt

Add 1 cup water and cook until this thickens. Add 3 1/2 Tbsp. strawberry jello. Cook one more minute. Let cool and fold into 1 qt. strawberries. Pour into a graham cracker crust and top with cool whip.

Amanda

God is good- all the time. . . . 40.gif

May 21, 2011

Homemade Subway

Filed under: Uncategorized — ruralmomof3 @ 5:22 pm

We love eating this!!! I buy some nice looking rolls on the clearance rack at the grocery store, several varieties of lunch meat, cheese, lettuce, and mayo (or italian dressing ). Then the kids place their orders and I toast them in the oven.

My favorite roll for this is a ciabatta roll- our local Walmart makes awesome ciabatta!! Split the rolls in half, spread on a bit of mayo, butter, or dressing. Place the meat on one half and the cheese on the other. I use the broiler setting but at 450^ for 4-6 min (check after 3min). When the cheese is melted and the buns have started to brown, they are done! If you don’t like toasted subs, I would still recommend that if you are buying day-old, clearance buns, you should at least warm them in the microwave to “freshen” them. Top with some lettuce or whatever veggie you want and enjoy!

Add your favorite chips to this as well- remembering that one family bag of chips at $2.50- 4.00 will feed 6 or more and chips in the individual bags are usually .99-ish.

Inexpensive meal with fast food flare!! Enjoy!

Amanda

God is good- all the time. . . . 40.gif

April 30, 2011

Lousy Leftovers to Lovely Lunch

Filed under: What's for Dinner? — ruralmomof3 @ 7:45 pm

 My 9 y.o. thought today’s lunch would make an excellent post for my blog.  He’s a pretty good photographer, if I do say so myself!  Today’s lunch was for carb lovers. .  . we had nachos with cheese, potato soup, potato salad, rice pudding,  broiled ham sandwich, watermelon, and milk!  Most everything on here has a recipe on the blog already,  I think. . . except for the broiled ham sandwiches.

The recipe:

Slightly stale buns

Ham or other lunch meat that needs used up

Cheese

Optional other ingredients:

butter

mayonnaise

italian dressing

lettuce (to be added AFTER broiling-lol)

Lay the buns on a cookie sheet, open faced.  Place your ingredients on both sides of the bun.  I like to put the ham and cheese on one side and the mayo or Italian dressing spread on the other.  Broil in the oven until the cheese is melted and/or the bread is toasted.  Put the buns back together again and serve!  Yum!

Andrew wanted to help me with today’s post but came down with a fever. . .   poor thing!  Hope you enjoyed today’s post from the 9 y.o.’s desk written by his substitute editor!

April 29, 2011

Peanut Butter Pie

Filed under: Uncategorized — ruralmomof3 @ 3:04 pm

The local fire department called a few days back wondering if I would donate 2 pies for the spring fish fry as usual. Just dropped them off and forgot to take a picture to put on here! Anyway. . . I LOOOOOOVVVVVE Peanut Butter Pie. . .I make it a bit different every time depending on what I have on hand but here is how I made it today:

The recipe for 2 pies:

8 oz cream cheese
1 c. sour cream
18 oz jar peanut butter
1/4-1/2 c. sugar
2- 4 serving size boxes instant vanilla pudding mix (1 cup if using bulk)
2 1/2 c. milk

Optional additional ingredients-

Cool Whip

a few tbl additional peanut butter and some powdered sugar. . .

With your mixer and a large bowl, combine the cheese and sour cream until well blended. Add the Peanut Butter and sugar and beat until smooth and the sugar is dissolved (you can start with 1/4 c and add more at the end if you think it needs it). Then beat in the dry pudding mix until dissolved. Add the milk 1 c. or so at a time until all is mixed in well. Beat on high until fluffy. Divide in half and spread into 2 pre-baked pie crusts (or graham cracker crusts or just eat it!). If you would like a little garnish on the top you can spread the whipped topping on and then. . .

Place your additional peanut butter with a half cup or more powdered sugar. Cut the peanut butter into the sugar with a fork until the combination is crumbly. Then you can sprinkle a bit of this on top of the whipped topping or, if you don’t have any whipped topping on hand, sprinkle it right on the pudding mixture.

Refrigerate for a period of time if you and the family can keep your hands off it. Store any leftovers (like there will be any. . .ha) in the fridge too. This is very rich so you can probably squeeze 10-12 pieces out of each pie if necessary. . .

Amanda

God is good- all the time. . . . 40.gif

April 27, 2011

Nachos

Filed under: Uncategorized — ruralmomof3 @ 8:22 am

This is one of those recipes that is for those evenings when you come home and say, “what am I going to make for supper!” and look in the cupboard and realize the only thing slightly close to a quick meal is a bag of tortilla chips and they’re stale. .. Well, they don’t have to be stale but this is a great way to use them up when they are!

The Recipe:

Tortilla Chips- enough for a thick layer of them on a cookie sheet
Shredded Cheese- enough to sprinkle on the chips- the more the better

Any of the following:
Ground Beef- browned
Leftover beef or chicken- shredded and re-heated
Salsa
Taco Sauce
Lettuce
Sour Cream
Black Olives
Onion
Tomato
Cilantro
Lime juice

Sprinkle that cheese on the chips and melt it in the oven on broil (this only takes a minute or two). Place a pile of this gooey, chewy mess on each plate and pass the other ingredients around the table for a fabulous fiesta styled dinner! Enjoy!

Side note- I love the new lime flavored tortilla chips and Doritoes but I do not recommend these for this recipe. The flavoring burns quite quickly. If all you have are flavored tortilla chips, do not turn the oven to broil. Instead bake them in a slower oven (300-350^) for a longer period of time until the cheese melts. Check them at 5 min. and then every 1-2 minutes thereafter until it’s melted.

God is good- all the time. . . . 40.gif

April 26, 2011

Susan’s Chicken Casserole

Filed under: Uncategorized — ruralmomof3 @ 7:27 am

Yet another use for those boiled eggs has been received from my friend on Facebook (she’s a friend in “real” life too- lol)! Thanks to Susan Cook, you can use up 6 eggs in one dish!! Here you go!

The Recipe:

‎6 c. cooked chicken pieces,
6 boiled eggs (chopped)
1 can sliced wather chestnuts,
1/4-1/2 tsp. dried chopped onions,
1 pkg. slivered almonds,
2 cans cream of chicken (celery or mushroom) soup,
1 cup mayonnaise,
2 tsp. lemon juice,
3 cups minute rice.

Mix and place in 9×13 pan. Top with crushed rice chex. Bake at 350* for 30 min. YUM!

Amanda

God is good- all the time. . . . 40.gif

April 22, 2011

Turkey with mashed Rutabaga and baked Tomatoes

Filed under: Poultry, Vegetables, What's for Dinner? — ruralmomof3 @ 6:18 pm

Tonight’s Supper was a bit “off the beaten path” but I think it turned out pretty good, if I do say so myself! Since we raise turkeys, they are packaged in our freezer a bit differently than what you find in the store. Tonight we had baked turkey wings. The “drumstick” of a turkey wing is bigger than the average chicken leg and so a few whole wings fed all of us.

There’s no special recipe for the turkey. My best recomendation is to buy the Reynold’s oven bags and follow those directions.

The rutabaga is usually used at our house to make Pasties but life has been a bit crazy and there’s been no time to make pastie dough and the rutabaga needed used up. So, I peeled and cubed it. Then I brought it to a boil and cooked until soft (20 min or so). Once soft, drain the water and make as for mashed potatoes (mash with milk, sour cream, butter, salt, pepper).

Some might call my recipe for Baked Tomatoes more of a Tomato Augratin but tonight they were called “Pizza” by the boys who gobbled them up for the first time ever!!

For a pie plate sized batch:

2 large tomatoes, sliced thin
oregano
basil

1/2 onion, sliced thin
1/2- 1 lb mozzerella cheese (shredded or sliced)

Grease a pie pan with a heavy coating of olive oil and layer all the ingredients in order until all is used, making sure that the last thing is cheese. When you get to the spices, just sprinkle them on like salt/pepper in each layer. Bake this in a hot oven for 15-30 min or until the cheese is browned and bubbly and the onions are soft.

We topped tonight’s meal off with melon in a lime syrup and lemonade. Hoping this would encourage a bit of summer to peak out of our rainy weekend! Enjoy!

April 14, 2011

Fried Tilapia

Filed under: Uncategorized — ruralmomof3 @ 6:41 pm

We absolutely love fresh Lake Michigan and Lake Huron Whitefish but by the time it comes to Indiana in it’s frozen state it’s just not the same. So, on our annual trip to the great white north (during the “not white” season- lol) we eat up that wonderfully awesome fish and try to bring plenty home for us to freeze ourselves. The result is nearly as wonderful as fresh caught! When we can’t get our hands on whitefish, I buy tilapia from the local grocery in the individually quick frozen packages. It is as close as we’ve found to our favorite. . . Tonight for supper this is what I made:

The recipe:

5 tilapia fillets, thawed and allowed to drain on paper towels
1 c. flour
1 c. crushed corn flakes (or bread crumbs, cracker crumbs, corn meal, etc)
salt/pepper
1 c. milk

Once your fillet’s are thawed and patted dry, begin heating the oil you will use to fry them in. I do not deep fat fry but rather pan fry in a heavy layer of oil- I feel like I’m wasting less oil and hoping that they fish absorb less too! I heat mine on a med/high setting but on the lower side of med/high.

Then place your milk in a shallow dish- pie pans work wonderfully. Combine the flour, corn flakes and salt/pepper in another shallow pan. Dip your fish in the milk and then into the flour mixture. For extra crunch, repeat this a 2nd or even a 3rd time (you made need additional mix). As you dip these, lay them into the hot oil- I lay mine with the fat side to the center because the center is usually slightly hotter and they’ll cook more evenly. Fry them until each side is medium brown- check the largest fillet in the thickest section for doneness before calling them “done”. The fish should flake easy with no watery “stuff” and they should taste done (strange description, I know).

Amanda

God is good- all the time. . . . 40.gif

Crabby Patties

Filed under: Uncategorized — ruralmomof3 @ 6:29 pm

Well actually we made Shrimp Patties but somehow when you relate supper to a cartoon like SpongeBob everyone gets excited! I decided to make these because my family really enjoys tilapia. The tilapia I get from our local grocery store comes with 5 filets. There are 5 of us in the family but hubby really would prefer a couple of those yummies on his plate. Tonight I remembered that I also had a little bag of frozen tiny shrimp in the freezer and decided to do something with them to make the meal stretch a little bit further. (Fried Tilapia recipe coming soon!) Here’s what I did:

The Recipe:

1 c. tiny pre-cooked shrimp, thawed and drained (if you have more than that, go for it!)
1 egg
1/4 sleeve of saltine crackers, crushed
1 green onion, sliced (or equivalent of regular onion)
a sprinkle or 2 of dill weed
salt/pepper
2 tsp cocktail sauce (optional)

I used my food chopper to chop the little shrimp into itty bitty pieces. Then I combined all the ingredients in a bowl and left it sit for about 10 min (make it ahead and put it in the fridge until you get home would be fine too). This allows the crackers to absorb some of the moisture. Then I shaped them into little patties (mine were “slider” sized but you can make them larger) and dipped both sides in flour. Then I fried them until brown on both sides and heated through. Served with additional cocktail sauce.

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